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1
Bread cutlets Heat the oven to 200F while you prepare the three components of the breading.
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2
Place flour in a shallow dish and whisk to combine with 1 teaspoon salt and 1/2 teaspoon pepper.
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3
In another shallow dish, whisk to combine bread crumbs with 1 teaspoon salt.
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4
Lightly beat eggs in a wide, shallow bowl.
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5
Pat cutlets dry with paper towels.
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6
Dredge one cutlet at a time in the seasoned flour, turning to coat, then shake off excess.
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7
Next dip in the eggs, again making sure to coat completely and to allow the excess to drip back into bowl.
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8
Then coat with bread crumbs, patting them firmly so they adhere but being careful not to coat too thickly.
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9
Place coated cutlets on piece of parchment paper or a large baking sheet.
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10
Pan-fry Heat 1/4 inch of oil in a large skillet on medium heat until it is 350F.
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11
Working in batches to avoid crowding pan, cook cutlets until golden brown on the bottom, 1 to 2 minutes.
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12
Flip with a flexible thin spatula and fry until the other side is golden brown and cutlets are cooked through, 1 to 2 minutes more, monitoring temperature of oil to maintain 350F.
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13
Transfer to a baking sheet lined with a double layer of paper towels and keep warm in the oven.
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14
Finish Pour off and discard oil remaining in skillet, then wipe clean with paper towels.
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15
Working in batches again if necessary, melt the butter in the same skillet over medium heat until sizzling.
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16
Set pan-fried cutlets in the pan to coat one side with butter, then quickly flip to coat the other side.
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17
Place on paper towels to drain.
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18
Serve Arrange the cutlets on a platter and sprinkle with chopped parsley.
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19
Garnish with parsley sprigs and serve with lemon wedges.
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20
PLACE 4 CHICKEN CUTLETS (each 4 to 5 ounces and 1/4 inch thick) in a shallow dish and pour 1 recipe Indian Yogurt Marinade (page 173) over, turning the chicken to thoroughly coat.
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21
Cover and marinate overnight in the refrigerator.
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22
When ready to proceed, remove cutlets from the marinade and wipe with paper towels to remove any marinade that might be clinging to them (you want them to be dry before dredging).
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23
Follow the above recipe to bread the cutlets, replacing the bread crumbs with 2 cups panko that have been lightly crushed by hand (and seasoned with salt).
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24
Fry the cutlets as directed above, cooking two at a time for about 2 1/2 minutes per side.
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25
Omit the last step (do not return cutlets to the pan after frying) and serve with lime wedges, fresh cilantro, and thinly sliced onion.
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26
Choose a skillet thats large enough to accommodate a single layer of the cutlets without overcrowding, or cook in batches.
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27
Heat oil, about 1/4 inch deep, in the skillet on medium until a pinch of bread crumbs sizzles when dropped in.
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28
If the oil is not hot enough, the breading will absorb too much of it, become soggy, and possibly slide off.
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29
Carefully turn the pieces of meat with a spatula or tongs.
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30
Between batches, remove excess crumbs from the skillet with a slotted spoon to avoid burning.
